Wednesday, 17 October 2012

Salt and Light II

Sakura Peach Roll

2 eggs
60g superfine sugar
60g flour
6g unsalted butter,melted
1 teaspoon milk

200ml fresh cream
2 tablespoon superfine sugar
1 teaspoon vanilla extract
A few slices of canned peach

A few pieces of preserved sakura,soaked and dried

  • Whisk eggs and sugar in a bowl over a pot of hot water..
  • When sugar is dissolved, remove from heat and continue whisking till ribbon stage.
  • Fold in sifted flour
  • Mix milk with melted butter. Add in some batter into melted butter, mix them well and pour back into the rest of batter, folding gently.
  • Lay sakura on the tray lined with parchment paper, bake in pre-heated oven for 8-9 minutes at 180C.
  • Cool the cake on wire rack and peel off parchment paper.
  • Whip cream with sugar and spread on cake. Place some sliced peaches on the cream. Roll cake and chilled before cutting.

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